From My Carolina Kitchen
2 tablespoons extra-virgin olive oil
2 tablespoons butter
8 ounces sliced baby bella mushrooms
2 peeled and thinly sliced shallots
2 peeled and chopped garlic cloves
½ cup dry Marsala wine
½ cup low-sodium, low fat chicken broth or homemade
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
4 fresh thyme sprigs for garnish
Heat olive oil and butter in a 10” non-stick skillet over medium-low heat. Add the mushrooms and sauté, stirring occasionally until they have rendered their juices and are brown. Add shallots and garlic and cook for 1 – 2 minutes more, taking care that the shallots and garlic don’t burn. Add the Marsala wine and chicken broth. Using a wooden spoon, scrape up the fond (brown bits) from the bottom of the pan. Add the chopped fresh thyme, stir to incorporate, then cover the pan and let simmer for about 5 to 8 minutes more.
If the sauce has not thickened to your liking, make a slurry of arrowroot (or cornstarch) and water and mix equal parts of arrowroot and cold water in a small dish using a spoon. Then stir the slurry into the sauce until the sauce is sufficiently thickened. Serve hot. This sauce goes well with pork, salmon or chicken.
Slightly adapted from First Home Love Life, serves 4